Meat and bone meal production method

Abstract

The invention discloses a meat and bone meal production method which comprises the following steps: mixing 100 parts by weight of fresh aggregate with 300-400 parts by weight of water, and carrying out ultrasonic treatment for 6-12 minutes to obtain an aggregate suspension; centrifugally separating the aggregate suspension to obtain bone soup clear liquid; adding 1-2 parts by weight of alkaline protease into the bone soup clear liquid, and performing enzymolysis for 2 hours under the conditions that the pH is 7.5-8.0 and the temperature is 50 DEG C to obtain a first enzymolysis product; carrying out enzyme deactivation treatment on the first enzymolysis product, then adding 0.1-0.4 part by weight of papain, and carrying out enzymolysis for 3 hours under the conditions that the pH is 6.0-6.5 and the temperature is 45 DEG C to obtain a second enzymolysis product; carrying out inactivation treatment on the second enzymolysis product, and adjusting the pH value to 6.5-7.0; and decolorizing and concentrating the second enzymolysis product, and finally carrying out spray drying on the concentrated solution to obtain the meat and bone meal product. According to the meat and bone meal production method provided by the invention, the hydrolysis and enzymolysis efficiency of protein peptide can be improved, and the quality of meat and bone meal is optimized.

Description

Technical Field

[0001] The present application belongs to the field of aggregate processing technology, and specifically relates to a method for producing meat and bone meal. Background Art

[0002] Meat and bone meal (MBM) is a high-protein, low-fat powdered product obtained by processing animal tissues (such as muscle, bone, and internal organs) through crushing, enzymatic hydrolysis, separation, and drying. As an important source of protein, MBM is widely used in animal feed and some food additives.

[0003] However, there are several technical problems in the meat and bone meal production method in the prior art, which limits the improvement of product quality. For example, the Chinese patent with publication number CN104726525A discloses a processing technology for producing peptone using pig bones, which comprises crushing the pig bones, boiling them under high temperature and high pressure, skimming off the oil layer, filtering, discarding the filter residue, and adding trypsin to the filtrate for enzymolysis after cooling it to room temperature. After the enzyme is inactivated, it is neutralized, and then decolorized and debittered with activated carbon, filtered, and then concentrated and dried to obtain peptone powder. This processing method makes the hydrolysis degree and enzymolysis efficiency of protein peptides in animal tissues low, resulting in the protein failing to be effectively converted into polypeptides, but being lost in the form of amino acids, small molecule peptides or unhydrolyzed proteins, and the finished meat and bone meal contains a higher proportion of whole protein. This not only affects the digestibility and absorptivity of the nutrients in meat and bone meal, but may also affect the stability of the quality of meat and bone meal. Summary of the Invention

[0004] The technical problem to be solved by the present application is to provide a method for producing meat and bone meal, which can improve the hydrolysis and enzymatic hydrolysis efficiency of protein peptides during the production process of meat and bone meal and optimize the quality of meat and bone meal.

[0005] In order to solve the above-mentioned problems of the present application, the present application provides a method for producing meat and bone meal, comprising: mixing 100 parts by weight of fresh aggregate with 300-400 parts by weight of water, subjecting the mixture to ultrasonic treatment for 6-12 minutes to obtain an aggregate suspension; placing the aggregate suspension into a centrifuge for centrifugal separation to obtain a separated bone broth clear liquid; adding 1-2 parts by weight of alkaline protease to the bone broth clear liquid, and performing enzymolysis for 2 hours under reaction conditions of pH 7.5-8.0 and temperature 50°C to obtain a first enzyme. The method comprises the following steps: performing enzyme inactivation treatment on the first enzymatic hydrolysis product, adding 0.1-0.4 parts by weight of papain to the first enzymatic hydrolysis product after enzyme inactivation, and performing enzymolysis for 3 hours under reaction conditions of pH 6.0-6.5 and temperature 45° C. to obtain a second enzymatic hydrolysis product; performing inactivation treatment on the second enzymatic hydrolysis product, and adjusting the pH value of the inactivated second enzymatic hydrolysis product to 6.5-7.0; decolorizing and concentrating the second enzymatic hydrolysis product, and spray-drying the concentrated liquid to obtain a meat and bone meal product.

[0006] The solution of the present application uses ultrasound to pretreat the mixture of aggregate and water, which can effectively destroy the cell structure in the aggregate and increase the release rate of protein. Compared with the prior art using heat treatment methods such as high-temperature cooking, ultrasonic pretreatment can increase the hydrolysis degree and nitrogen yield of protein peptides. In the enzymatic hydrolysis step, the solution uses alkaline protease and papain to perform step-by-step enzymatic hydrolysis on the bone broth clear liquid. Due to the specificity of enzymatic hydrolysis, compared with the prior art using a single enzyme hydrolysis method, the use of multiple enzymes helps to improve the conversion rate of the substrate and increase the dissolution amount of peptides and amino acid molecules. After the enzymatic hydrolysis product is inactivated, the present application adjusts the pH value of the enzymatic hydrolysis product to 6.5~7.0, thereby reducing the denaturation and precipitation of the protein, thereby reducing the denaturation and agglomeration of the protein in the subsequent drying process, and ensuring the quality of the meat and bone meal product.

[0007] As an improvement to the meat and bone meal production method described above, the ultrasonic treatment uses an ultrasonic power of 200-600W.

[0008] As an improvement to the meat and bone meal production method described above, the ultrasonic treatment is probe-type ultrasonic treatment.

[0009] As an improvement to the meat and bone meal production method described above, the centrifugal separation speed is 300 to 2000 rpm.

[0010] As an improvement to the meat and bone meal production method described above, the pH value of the second enzymatic hydrolysis product after the inactivation treatment is adjusted to 6.5-7.0, comprising: adding food-grade sodium bicarbonate to the second enzymatic hydrolysis product after the inactivation treatment to adjust the pH value to 6.5-7.0.

[0011] As an improvement to the meat and bone meal production method described above, the water content of the concentrated liquid is 20% to 30%.

[0012] As an improvement to the meat and bone meal production method described above, the alkaline protease has an enzymatic activity of 105 U / g.

[0013] As an improvement to the meat and bone meal production method described above, the papain has an enzymatic activity of 8000 U / g.

[0014] The beneficial effects of this application are: The solution proposed in this application uses ultrasound to pretreat the aggregate-water mixture, effectively disrupting the cellular structure within the aggregate and increasing the protein release rate. Compared to existing heat treatment methods such as high-temperature steaming, ultrasonic pretreatment can increase the hydrolysis degree and nitrogen yield of protein peptides.

[0015] The solution of the present application uses alkaline protease and papain to perform step-by-step enzymatic hydrolysis on the bone broth clear liquid. Due to the specificity of enzymatic hydrolysis, compared with the existing technology using a single enzyme hydrolysis method, the use of multiple enzymes helps to improve the conversion rate of the substrate and increase the dissolution amount of peptides and amino acid molecules.

[0016] After the enzymatic hydrolysis product is inactivated, the pH value of the enzymatic hydrolysis product is adjusted to 6.5-7.0, thereby reducing the denaturation and precipitation of the protein, and further reducing the denaturation and agglomeration of the protein in the subsequent drying process, thereby ensuring the quality of the meat and bone meal product. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a flow chart of a method for producing meat and bone meal in an embodiment of the present application. DETAILED DESCRIPTION

[0018] The following embodiments of the technical solution of the present application are described in detail. The following embodiments are only used to more clearly illustrate the technical solution of the present application and are therefore only examples and are not intended to limit the scope of protection of the present application. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other. Example

[0019] The present application provides a method for producing meat and bone meal, comprising the following steps: S1: 100 parts by weight of fresh aggregate is mixed with 300-400 parts by weight of water, and the mixture is ultrasonically treated for 6-12 minutes to obtain an aggregate suspension; Specifically, the aggregate can be a protein-rich raw material such as animal bones, a mixture of animal bones and meat scraps. The aggregate is mixed with 300-400 parts by weight of clean water to form a uniform mixture. In order to more effectively destroy the cell structure in the aggregate and release more protein, the mixture is pretreated with ultrasound. In one implementation, the ultrasonic treatment uses an ultrasonic power of 200-600W. Preferably, the ultrasonic treatment is a probe-type ultrasonic treatment to ensure that the ultrasonic energy can be evenly and efficiently transmitted to the interior of the mixture. Compared with traditional heat treatment methods such as high-temperature steaming, this step not only has lower energy consumption, but also can significantly improve the hydrolysis degree and nitrogen yield of protein peptides, laying a good foundation for the subsequent enzymatic hydrolysis step.

[0020] S2: putting the aggregate suspension into a centrifuge for centrifugal separation to obtain a separated bone broth clear liquid; Specifically, the centrifugal force effectively separates solid impurities from the bone broth liquid, resulting in a clearer bone broth liquid and reducing the impact of impurities on the quality of the final meat and bone meal product. In one implementation, the centrifugal separation is performed at a speed of 300 to 2000 rpm.

[0021] Preferably, after centrifuging the aggregate suspension, the supernatant layer on top of the bone broth is skimmed off. Because the supernatant layer is primarily composed of fat and has a low protein content, and the supernatant layer of bone broth is not subject to enzymatic degradation under normal conditions, removing it can minimize the impact on the quality of the final meat and bone meal product.

[0022] S3: adding 1-2 parts by weight of alkaline protease to the bone broth clear solution, and performing enzymatic hydrolysis for 2 hours at a pH of 7.5-8.0 and a temperature of 50° C. to obtain a first enzymatic hydrolysis product; Specifically, alkaline protease can initially hydrolyze proteins in the bone broth to generate small peptides that are easy to process. In one implementation, the alkaline protease has an enzymatic activity of 105 U / g.

[0023] S4: inactivating the first enzymatic hydrolysis product, adding 0.1-0.4 parts by weight of papain to the first enzymatic hydrolysis product after the enzyme inactivation treatment, and performing enzymatic hydrolysis for 3 hours under reaction conditions of pH 6.0-6.5 and temperature 45° C. to obtain a second enzymatic hydrolysis product; Specifically, after the first enzymatic hydrolysis is completed, the reaction product is subjected to an enzyme inactivation treatment to terminate the activity of the alkaline protease. Papain is added to the enzymatic hydrolysis product of the first enzymatic hydrolysis reaction to further hydrolyze the residual protein in the first enzymatic hydrolysis product. Papain has unique substrate specificity and can hydrolyze some proteins that are difficult to hydrolyze by alkaline proteases, thereby improving the conversion rate of the substrate and increasing the amount of peptide and amino acid molecules dissolved. Through this step, the protein in the bone broth clear liquid is further hydrolyzed into smaller peptides and amino acids. In one implementation, the enzymatic activity of the papain is 8000 U / g.

[0024] S5: inactivating the second enzymatic hydrolysis product, and adjusting the pH value of the inactivated second enzymatic hydrolysis product to 6.5-7.0; Specifically, after the second enzymatic hydrolysis is completed, the reaction product is inactivated to terminate the activity of papain.

[0025] In one implementation, this step includes the following sub-steps: S51: Adding food-grade sodium bicarbonate to the inactivated second enzymatic hydrolysate to adjust the pH value to 6.5-7.0.

[0026] An alkaline environment helps reduce protein denaturation and precipitation, which in turn reduces protein denaturation and agglomeration during the subsequent drying process, ensuring the quality of the meat and bone meal product. At the same time, an appropriate pH value also helps improve the flavor and taste of the product.

[0027] S6: Decolorizing and concentrating the second enzymatic hydrolysis product, and spray-drying the concentrate to obtain a meat and bone meal product.

[0028] Specifically, the second enzymatic hydrolysis product after adjusting the pH value is decolorized to remove the pigment components therein and improve the appearance quality of the meat and bone meal. The decolorization treatment can be carried out by activated carbon adsorption, ion exchange and other methods. The decolorized product is then concentrated to reduce the moisture content and increase the concentration of the product. Preferably, the water content of the concentrated solution is 20% to 30%. The concentration treatment can be carried out by evaporation concentration, membrane concentration and other methods. This application does not impose any restrictions on the concentration treatment method. Finally, the concentrated solution is input into the spray drying equipment for spray drying to obtain the final meat and bone meal product. During the spray drying process, the parameters of the spray drying equipment, such as the inlet temperature, outlet temperature, etc., can be adjusted as needed to ensure the drying effect and quality of the product.

[0029] To verify the effectiveness of the meat and bone meal production method described in Example 1 above, specific experiments were conducted based on the embodiments provided herein. Specifically, different meat and bone meal examples and comparative examples were prepared by manipulating the aggregate pretreatment method, enzyme type, enzyme addition method, and raw material pH. These examples demonstrate that the solution provided herein achieves excellent results. It should be noted that the following examples are intended only to illustrate the present invention and are not intended to limit its scope in any way. Example

[0030] S1: 100 parts by weight of fresh pig leg bones were mixed with 400 parts by weight of water, and the mixture was ultrasonically treated for 12 minutes to obtain an aggregate suspension; S2: putting the aggregate suspension into a centrifuge for centrifugal separation to obtain a separated bone broth clear liquid; S3: adding 1.5 parts by weight of alkaline protease to the bone broth clear solution, and performing enzymatic hydrolysis for 2 hours at a pH of 7.8 and a temperature of 50° C. to obtain a first enzymatic hydrolysis product; S4: inactivating the first enzymatic hydrolysis product, adding 0.2 parts by weight of papain to the first enzymatic hydrolysis product after the enzyme inactivation treatment, and performing enzymatic hydrolysis for 3 hours under reaction conditions of pH 6.0 and temperature 45° C. to obtain a second enzymatic hydrolysis product; S51: adding food-grade sodium bicarbonate to the inactivated second enzymatic hydrolysate to adjust the pH to 7.0; S6: Decolorizing and concentrating the second enzymatic hydrolysis product, and spray-drying the concentrate to obtain a meat and bone meal product.

[0031] The ultrasonic treatment in S1 used an ultrasonic power of 200 W, and the moisture content of the concentrate in S6 was 30%. Example

[0032] The same preparation method as in Example 2 was used, except that the ultrasonic treatment in step S1 used an ultrasonic power of 400 W and a ultrasonic treatment time of 8 min. Example

[0033] The same preparation method as in Example 2 was used, except that in step S1, the ultrasonic treatment used an ultrasonic power of 600 W and the ultrasonic treatment time was 6 min.

[0034] Comparative Example 1 The same preparation method as in Example 2 was used, except that in step S1, the ultrasonic treatment used an ultrasonic power of 800 W and the ultrasonic treatment time was 6 min.

[0035] Comparative Example 2 The same preparation method as Example 2 was adopted, except that, in step S1, ultrasonic pretreatment was not used. Instead, the mixture of pig leg bones and water was high-pressure steamed at reaction conditions of 125°C and 150 kPa for 2 hours, and the aggregate suspension was filtered and cooled to 90°C.

[0036] Comparative Example 3 The same preparation method as in Example 2 was used, except that step S3 was not performed, and only step S4 was performed to perform enzymatic hydrolysis using papain.

[0037] Comparative Example 4 The same preparation method as in Example 2 was used, except that step S4 was not performed, and only step S3 of enzymatic hydrolysis using alkaline protease was performed.

[0038] Comparative Example 5 The same preparation method as Example 2 was adopted, except that steps S3 and S4 were not performed, and the following steps were performed for enzymatic hydrolysis reaction: 1.7 parts by weight of a complex enzyme was added to the bone broth clear liquid, wherein the complex enzyme included alkaline protease and papain in a mass ratio of 15:2, and enzymolysis was performed for 2 hours under reaction conditions of pH 7.5 and temperature of 50°C to obtain an enzymatic hydrolysis product.

[0039] Comparative Example 6 The same preparation method as in Example 2 was used, except that neutral protease was used for enzymatic hydrolysis in step S3.

[0040] Comparative Example 7 The same preparation method as in Example 2 is adopted, except that step S51 is not performed.

[0041] The degree of hydrolysis of the second enzymatic hydrolyzed products produced in step S51 of Examples 2-4 and Comparative Examples 1-6 was calculated by measuring the free amino nitrogen content using neutral formaldehyde titration. The protein content of the finished meat and bone meal produced in step S6 of Examples 2-4 and Comparative Examples 1-6 was determined using the Kjeldahl method. The test results are detailed in Table 1.

[0042] Table 1 Example Degree of hydrolysis / % Protein content / % Example 2 85.2 88.7 Example 3 87.5 89.3 Example 4 86.8 89.1 Comparative Example 1 84.5 87.9 Comparative Example 2 82.3 86.5 Comparative Example 3 83.7 87.2 Comparative Example 4 84.1 87.4 Comparative Example 5 85 88.6 Comparative Example 6 83.9 87.3 Comparative Example 7 84.8 88.5 The hydrolysis degree test results of the second enzymatic hydrolysis product and the protein content test results of meat and bone meal Experimental conclusion: Through the experimental data of Examples 2 to 4 and Comparative Examples 1 and 2 above, the effects of ultrasonic power and treatment time of ultrasonic pretreatment on the quality of meat and bone meal can be calculated and analyzed, and it is concluded that compared with high-vibration steaming for pretreatment of aggregate mixture, ultrasound can better destroy the structure of protein and improve the efficiency of enzymatic hydrolysis, and the optimal operating conditions for ultrasonic pretreatment are an ultrasonic power of 600 W and an ultrasonic treatment time of 6 min.

[0043] The experimental data from Examples 2-4 and Comparative Examples 3-5 above allow for the calculation and analysis of the effect of enzyme addition on MBM quality. The conclusion is that, compared to single enzyme hydrolysis, multi-enzyme hydrolysis improves substrate conversion and increases the amount of peptide and amino acid molecules released. Furthermore, step-by-step enzymatic hydrolysis is more effective in improving protein solubility than combined enzyme hydrolysis.

[0044] The experimental data of Examples 2 to 4 and Comparative Example 6 above can be used to calculate and analyze the effect of the type of enzyme on the quality of meat and bone meal, and it is concluded that compared with neutral protease, alkaline protease has a higher degree of hydrolysis of the enzymatic hydrolysis products of the aggregate mixture.

[0045] The experimental data of Examples 2 to 4 and Comparative Example 6 above can be used to calculate and analyze the effect of the pH value of the enzymatic hydrolysis product on the quality of meat and bone meal, and it is concluded that compared with directly spray-drying the weakly acidic enzymatic hydrolysis product to prepare meat and bone meal, the meat and bone meal prepared by adjusting the enzymatic hydrolysis product to a neutral pH has a higher protein content and better quality.

[0046] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for producing meat and bone meal, characterized in that: include: 100 parts by weight of fresh aggregate is mixed with 300-400 parts by weight of water, and the mixture is ultrasonically treated for 6-12 minutes to obtain an aggregate suspension; Putting the aggregate suspension into a centrifuge for centrifugal separation to obtain a separated bone broth clear liquid; adding 1-2 parts by weight of alkaline protease to the bone broth clear solution, and performing enzymolysis for 2 hours at a pH of 7.5-8.0 and a temperature of 50° C. to obtain a first enzymatic hydrolysis product; performing enzyme inactivation treatment on the first enzymatic hydrolysis product, adding 0.1-0.4 parts by weight of papain to the first enzymatic hydrolysis product after enzyme inactivation, and performing enzymatic hydrolysis for 3 hours under reaction conditions of pH 6.0-6.5 and temperature 45° C. to obtain a second enzymatic hydrolysis product; Inactivating the second enzymatic hydrolysis product, and adjusting the pH value of the inactivated second enzymatic hydrolysis product to 6.5-7.0; The second enzymatic hydrolysis product is decolorized and concentrated, and the concentrated liquid is spray-dried to obtain a meat and bone meal product.

2. The method for producing meat and bone meal according to claim 1, wherein: The ultrasonic treatment uses an ultrasonic power of 200-600W.

3. The method for producing meat and bone meal according to claim 2, wherein: The ultrasonic treatment is probe-type ultrasonic treatment.

4. The method for producing meat and bone meal according to claim 1, wherein: The rotation speed of the centrifugal separation is 300 to 2000 rpm.

5. The method for producing meat and bone meal according to claim 1, wherein: The step of adjusting the pH value of the inactivated second enzymatic hydrolysate to 6.5-7.0 comprises: Add food-grade sodium bicarbonate to the inactivated second enzymatic hydrolysate to adjust the pH value to 6.5-7.

0.

6. The method for producing meat and bone meal according to claim 1, wherein: The water content of the concentrated solution is 20% to 30%.

7. The method for producing meat and bone meal according to claim 1, wherein: The enzymatic activity of the alkaline protease is 105 U / g.

8. The method for producing meat and bone meal according to claim 1, wherein: The enzymatic activity of the papain is 8000 U / g.

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